Pork with Sweet Potatoes & Pineapple

This is the kind of casserole that lived on church potluck tables and Sunday supper menus for decades, and there’s a reason it stuck around. The pineapple-and-pork combination works because the natural acid in pineapple tenderizes the chops as they bake, while the sweetness balances the savory meat. Sweet potatoes layered on top soak up the syrupy brown sugar glaze and roast into something like candied yams without any extra effort. The cornstarch-thickened pineapple juice sauce is the glue. It’s poured hot over the layered casserole and bakes down into a glossy lacquer that coats every bite. Browning the pork chops first is the step you don’t skip. It builds the savory crust that keeps the chops from disappearing into the sauce. Uncovering for the last 15 minutes is what turns the syrup from watery to thick and glossy and lets the top edges brown.

Pro Tips

• Use bone-in chops for more flavor and forgiveness during the long bake. Boneless chops can dry out.
• Pre-cook the sweet potatoes briefly in the microwave or boil for 5 minutes before slicing if you’re using fresh. They take longer to soften than canned and may stay firm otherwise.
• The cornstarch slurry must be smooth before it hits the hot juice or it will lump. Whisk well first.
• Spoon the pan juices over the chops every 20 minutes for the glossiest finish.
• Let it rest 5 minutes before serving so the sauce settles and slicing stays clean.

Variations

• Add a teaspoon of cinnamon, ground ginger, or a pinch of allspice to the sauce for warmth.
• Swap pineapple for canned peaches or apricots for a different fruit profile.
• Use butter instead of margarine for a richer, fuller flavor in the glaze.